Tarte Aux Pommes (Apple Tarte)

Servings: 8-10
Source: “From Julia Child’s Kitchen”

11” tart pan with removable bottom
a pastry brush

Ingredients
Pâte brisée recipe in a tart pan
Either:
· 5 firm, crisp cooking apples such as Golden Delicious apples
· 5 or 6 firm, ripe unblemished pears
1/2 cup apricot glaze (described below)
¼ cup sugar

Directions
Roll out Pâte brisée to ~13”. Roll on your pin, and drape into 11” tart pan. Preheat oven to 425° degrees. Peel and core the fruit, and cut into thin (~3/8”), even, lengthwise slices, preferably using an apple corer/slicer machine or mandoline. Paint the inside of the shell with a thin coating of the glaze. Arrange the slices of fruit in an overlapping series of rows over the bottom of the shell, and sprinkle on the sugar. Bake in middle level of oven until sides feel crisp, about 40 minutes.  When done, paint both fruit and tart edges with the glaze. Slide tart onto board or tray, if you are serving it hot or warm, or onto a rack if you are serving it cold, later.

Apricot and Currant Glazes

That which glitters on a French fruit tart is apricot jam or red currant jelly, boiled briefly with sugar until it is sticky enough to adhere to the fruit. The glaze is also painted on the inside of the pastry shell to act as an edible waterproof coating.

To make apricot glaze, rub about a cupful of apricot preserves through a sieve into a saucepan, stir in 1 tablespoon of sugar, and boil for several minutes until last drops falling from spoon are thick and sticky and make a thread when taken between your thumb and forefinger (228 degrees). (It won’t burn you – have a cup of cold water beside you, and dip your fingers into it first; professionals simply lick their fingers before taking up the syrup.) Set the glaze over hot water until you are ready to use it; any that is left over will keep in a screw-top jar. (If glaze seems too thick and sticky when you are about to use it, thin out with droplets of hot water.)

Make red currant glaze the same way, but no prior straining is needed.

“From Julia Child’s Kitchen”

Plum Galette with Lemon Crust

Servings: 8-10
You can make and chill the dough for this rustic tart a day in advance, and you can bake the galette several hours ahead and keep it at room temperature.

Ingredients

FOR THE GALETTE DOUGH:
9 oz. (2 cups) all-purpose flour
3 Tbs. sugar
I tsp. grated lemon zest
¼ tsp. salt
5 oz. (10 Tbs.) unsalted butter, very cold, cut into ½ -inch pieces 1/3 cup very cold water

FOR THE PLUM FILLING:
½ cup sugar
3 Tbs. all-purpose flour
½ tsp. grated lemon zest
2 lb. ripe plums, pitted and cut in ¾ -inch wedges
1 tsp. vanilla extract
2 Tbs. milk
¼ cup coarsely crushed sugar cubes (about 12)

Directions
To make the dough-Combine the flour, sugar, lemon zest, and salt in a food processor and pulse briefly to combine. Add the butter pieces and pulse until the mixture resembles coarse crumbs. Drizzle the water evenly over the crumbs and process just until the dough is moist but still crumbly. Turn the dough out onto the counter and shape it into a 5-inch disk. Wrap and refrigerate until firm and chilled, at least 1 hour.

To fill and bake the galette- Heat the oven to 400°F. In a large bowl, whisk together the sugar, flour, and lemon zest. Add the plums and vanilla extract and toss until combined. Set aside.

Roll the dough between two large pieces of parchment, lightly flouring when necessary, to form a rough circle slightly larger than 14 inches and about 1/8 inch thick. Trim off excess dough to make an even 14-inch round. Roll the dough around the rolling pin and transfer it to a parchment-lined rimmed sheet pan or jelly roll pan. The dough will hang slightly over the edges of the pan for now.

Pile the filling into the center of the dough, leaving a 3-inch rim of dough. Fold the dough edge up and over the filling, pleating the dough as you go. (The galette will flatten out as it bakes.) Press the pleats gently to seal. Brush the dough with the milk and sprinkle the dough and fruit with the crushed sugar cubes, pressing on the sugar lightly to make it adhere. Bake until the fruit is tender and the crust is browned, 45 to 50 min. Serve warm or at room temperature.

Strawberry Pie Haussner’s

Servings: —
This is the best pie..

Ingredients
4 cups hulled strawberries

Pastry Cream
3 egg yolks
1/3 c sugar
2 Tbs. sifted cornstarch
2 Tbs. sifted flour
1 cup scaled milk
2 Tbs. softened unsalted butter
1/2 tsp. vanilla

Pie crust

Directions
Make pastry cream (below). Make pâte brisée and roll the dough into a round 1/8 inch thick on a floured surface. Fit the dough into a 9-inch pie tin, prick the shell with a fork, and chill it for 30 minutes. Line the shell with wax paper, fill the paper with raw rice, and bake the shell on a baking sheet in the lower third of a preheated hot oven (425° F.) for 10 minutes. Remove the rice and the paper carefully and bake the shell for 10 minutes more, or until it is golden. Let the shell cool on a rack. Spread the pastry cream in the shell and top it with 4 cups strawberries, hulled.

In a saucepan combine 1 cup water, ¾ cup sugar, and, if desired, ¼ teaspoon each of strawberry extract and red food coloring, bring the mixture to a boil over moderate heat, stirring, and cook the syrup, stirring, until the sugar is dissolved. Stir in 2 tablespoons cornstarch dissolved in 2 tablespoons cold water and simmer the mixture, stirring, for 2 minutes. Let the glaze cool until it is lukewarm, spoon it over the strawberries, and chill the pie for 1 hour. Garnish the pie with dollops of sweetened whipped cream and toasted slivered almonds and chill it for 1 hour more.Pastry Cream

In a large bowl with an electric mixer beat 3 large egg yolks until they are combined, add 1/3 cup sugar, a little at a time, beating, and beat the mixture until it is light and lemon colored. Add gradually 2 tablespoons each of sifted cornstarch and all-purpose flour and beat the mixture until it is smooth. Add 1 cup scalded milk in a stream, beating, and beat the mixture until it is combined well. Transfer the mixture to a heavy saucepan, bring it to a boil, stirring, and simmer it, stirring, for 3 minutes. The mixture will be thick and custardlike. Remove the pan from the heat and beat in 2 tablespoons softened unsalted butter and ½ teaspoon vanilla. Strain the pastry cream into a bowl and chill it, covered with a buttered round of wax paper, for 1 hour, or until it is chilled well. Makes about l cup.

Pecan, Pumpkin, and Ginger Cranberry-Pear Tartlets

Servings: —
Source: Fine Cooking
Sweet Tartlet Dough

This buttery crust is easy to handle, can be made ahead and frozen for up to one month, and is a cinch to mold with a wooden tart tamper (see Sources, p. 86). I use three standard medium-size muffin tins, each cup measuring 2 ¾ inches. If you don’t have three, bake the tartlets in batches. If you can’t find superfine sugar, make your own by processing granulated sugar in a food processor for a few seconds. Yields 3 dozen 2-inch tartlets.

Ingredients
Sweet Tartlet Dough
10 1/8 oz (2 ¼ cups) all-purpose flour 1/3 cup superfine sugar
¼ tsp salt
1 cup cold unsalted butter, cut into ½ “” cubes
1 lg egg
1 lg egg yolk
1 Tbsp cold water
¾ tsp vanilla extract
Gingery Cranberry-Pear Tartlets
Crystallized ginger accents this filling with sweet pears and tart cranberries.
Yields 12 tartlets.
1 cup fresh cranberries
1/3 cup sugar
1/3 cup orange juice
2 medium, slightly under ripe pears (I like Anjou), about ¾ lb total, peeled, cored, and cut into ½ “” chunks
1/3 cup golden raisins
4 tsp minced crystallized ginger
A few drops vanilla extract
12 muffin cup lined with Sweet Tartlet Dough (see above recipe)
Pecan Tartlets
This version of pecan pie is neither cloyingly sweet nor overly gooey.
It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling.
Yields 12 tartlets.
2 lg eggs, lightly beaten
1 Tbsp heavy cream
¼ cup packed light brown sugar
1 tsp all-purpose flour
Pinch salt
½ cup light corn syrup
I Tbsp melted unsalted butter
¾ tsp vanilla extract
12 muffin cup lined with Sweet Tartlet Dough (see above recipe)
4 oz (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.
Position an oven rack to the lower third of the oven. Heat the oven to 375°F.
Pumpkin Tartlets
You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot.
Yields 12 tartlets.
1 lg egg yolk
2/3 cup canned pumpkin puree
1/3 cup heavy cream
1/4 cup packed light brown sugar
½ tsp grated orange zest
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
A few dashes ground cloves
12 muffin cup lined with Sweet Tartlet Dough (see above recipe)
Position an oven rack to the lower third of the oven.
Heat the oven to 375°F.

Directions
Sweet Tartlet Dough

Put the flour, sugar, and salt in a food processor. Pulse 3 to 4 times to blend. Distribute the butter in the bowl and pulse 7 to 8 times. Process until the mixture resembles coarse meal, 8 to I0 seconds. In a small bowl, beat together the egg, egg yolk, water, and vanilla with a fork. Pour the egg mixture over the flour mixture and pulse 5 to 6 times. Process until the mixture just begins to form a mass, 8 to 10 seconds. Empty the dough onto a lightly floured surface and knead 6 to 8 times until the dough is just smooth and malleable. Shape it into an evenly thick 6-inch square. Using a pastry scraper or the dull side of a long knife, score the dough at 1-inch intervals so you get 36 1 -inch squares. Cover the dough with plastic wrap and chill for at least 20 min.

Lightly spray the muffin tins with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut the dough into 36 1 -inch pieces. Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put 1 ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom.

If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than ½ inch of each cup should be exposed. Chill for at least 10 min. to firm the dough and then fill the cups with any or all of the following fillings.

Gingery Cranberry-Pear Tartlets

In a 3-qt. saucepan, cook the cranberries, sugar, and orange juice over medium heat just until the berries begin to pop. Reduce the heat to a simmer, partially cover, and cook for 5 min. Add the pears, raisins, and ginger. Cook over low heat with the lid askew until the pears are translucent, stirring gently if necessary, 10 to 12 min. Uncover and continue cooking until the liquid is syrupy and has reduced to about 2 Tbs., about 2 min. Remove from the heat and gently stir in the vanilla (avoid crushing the pears). Let cool to room temperature; the mixture thickens as it stands.

Position an oven rack to the lower third of the oven. Heat the oven to 375°F. Spoon the filling into the dough-lined muffin cups. Bake until the pastry is golden brown and the fruit is bubbling, about 30 min. Cool for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pecan Tartlets

In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the vanilla extract. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops. Bake until the pastry is golden brown, 28 to 30 min. Cool for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pumpkin Tartlets

Put all the ingredients in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don’t overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups. Bake until the pastry is golden brown, 30 to 35 min. Cool for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pear Tarte Tatin with Red-Wine Caramel

Servings: 8-10
Prep Time: 30 min
Inactive Prep Time: 2 1/2 hrs
Source: Food & Wine, November 2009
Instead of apple pie, McClain ends his Thanksgivings with this stunning tarte tatin. Because the recipe calls for store­ bought puff pastry (McClain is a huge fan of Dufour’s), it’s quite easy to prepare.

Ingredients
2 cups dry red wine 2 cinnamon sticks V2 cup sugar
¼ cup water
2 tablespoons unsalted butter
1 tablespoon pear liqueur (optional)
5 firm, ripe Bartlett pears-peeled, cored and halved
One 14-ounce sheet all-butter puff pastry, chilled creme fraiche, for serving

Directions
1. In a small saucepan, boil the wine with the cinnamon sticks over moderately high heat until reduced to ¼ cup, about 15 min­utes. Discard the cinnamon sticks.

2. In a 12-inch skillet, combine the sugar and water. Cook over moderately high heat, swirling the pan occasionally, until a light amber caramel forms, about 5 minutes. Remove from the heat. Add the red wine syrup along with the butter and liqueur and cook to dissolve the hardened caramel, about 1 minute. Add the pear halves to the skillet and cook over low heat, turning occasionally, until the pears are tender and the pan juices are syrupy, about 20 minutes. Arrange the pears cut side up in the c skillet with the thin ends pointing toward the center. Let cool for 30 minutes.

3. Preheat the oven to 375°. On a lightly n floured work surface, roll out the pastry to a 13-inch square. Using the skillet lid as a template, cut out a 12-inch round. Cut four 2-inch-long steam vents in the pastry and lay it over the pears, tucking the edge into the skillet. Bake for about 1 hour and 10 minutes, until the pastry is deeply golden and risen. Let the tart cool in the skillet for 15 minutes, then very carefully invert the e tart onto a large plate. Cut into wedges and a serve with creme fralche.

Pâte Brisée (Basic Pastry Dough)

Servings: —
This is a rich, basic pastry for Pies, tarts and quiches. Add the sugar for sweet deserts.

Ingredients
1 1/3 cups all-purpose flour
1 stick (4 ounces) cold butter cut into 1-inch pieces
1 tsp salt (less if you use salted butter)
1/4 cup ice water

Directions

Add flour, butter and salt to work bowl of food processor with metal blade. Process for 8 to 10 seconds or until mixture has consistency of coarse meal. With processor running, pour ice water through feed tube in a steady stream. Stop processing as soon as dough begins to form a ball. Turn out onto wax paper and shape into a smooth, flattened disc. Use immediately or wrap in plastic wrap and refrigerate or freeze for later use.

When ready to roll chilled dough, let stand at room temperature to soften slightly. Allow frozen dough to thaw for 10 to 15 minutes. Roll on lightly floured board to 1/8 inch thickness. Fit into pan and chill again before baking, to prevent shrinkage.

To bake unfilled shell, prick bottom with fork, cover with a round of aluminum foil and fill with 2 cups metal pie weights or uncooked rice or beans. Bake at 425°F for 10 minutes, then carefully remove weights and bake another 5-10 minutes until golden. Let shell cool before filling. Do not prick bottom if pie shell is to be baked with a filling. Fill and bake as directed in recipe.

Makes enough pastry for a single-crust 10-inch pie or 15 to 18 3-inch tart shells.

Plum & Raspberry Galette

Servings: 6-8
I originally developed this recipe using amaretti — very sweet, very light, very crisp almond meringue cookies. You can often find them in Italian and specialty groceries. Almond biscotti work well, too. Choose plums that are ripe but still a bit firm so they’re easy to slice. My usual plum of choice is the popular Santa Rosa, but red-fleshed plums, such as Elephant Heart, make a dazzling tart. You could also use sliced nectarines or peaches.

Yields 1 galette; serves six to eight

Ingredients
1/3 cup crushed amaretti or almond biscotti (use a food processor or put the cookies in a plastic bag and crush with them a blunt object until they’re the texture of coarse sand)
1 Tbs. all-purpose flour
6 ripe plums (about 1 lb.), rinsed and dried
1 disk Sweet Galette Dough (below)
1 Tbs. unsalted butter, melted
2 Tbs. sugar
3 oz. fresh raspberries
2 Tbs. strained raspberry jam (optional)
Adjust an oven rack to the center position and heat the oven to 400°F. Combine the crushed amaretti and the flour and set aside.

Sweet Galette Dough
Freeze any unused dough well wrapped in plastic; defrost the frozen dough in the refrigerator for a day before using it.
Yields enough dough for two galettes about 11 inches in diameter.

11-¼ oz. (2-½ cups) all-purpose flour
2 Tbs. sugar
½ tsp. salt (omit if using salted butter)
8 oz. (16 Tbs.) unsalted butter, cut into ½ -inch pieces and chilled
5 oz. (about 2/3 cup) ice water

Directions
Cut each plum in half, remove its pit, and cut the flesh into ¼-inch-thick slices.

Cover a baking sheet, preferably without sides, with kitchen parchment. (If your baking sheet has sides, flip it over and use the back.)

On a lightly floured surface, roll the galette dough into a 15-inch round. Transfer the dough by folding it in half, picking it up, and unfolding it on the lined baking sheet. Sprinkle the crushed amaretti over the dough evenly, leaving a 2-inch border without crumbs. Arrange the plums over the crumbs in concentric circles, overlapping slightly. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border. Brush the border with the melted butter and sprinkle the entire galette with the sugar. Bake for 30 min. Remove from the oven and sprinkle the raspberries over the plums. Return the galette to the oven and bake until the crust is browned and the fruit is cooked and tender, another 15 min.

Slide the galette off the parchment and onto a cooling rack. Let cool for about 10 min. before slicing. For a shinier filling, brush on the jam before slicing.

Sweet Galette Dough

In a large bowl, mix together the flour, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together (if using a stand mixer or a food processor, be especially careful not to overmix the dough). Gather the dough with your hands — don’t worry if you see streaks of butter — and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour.

Lemon Tart

Servings: —
Prep Time: 40 min
Inactive Prep Time: 3 1/2 hrs
Source: Jean Banchet, Le Francais; Gourmet page 175-176, October, 2008

Ingredients
FOR PASTRY DOUGH
Use “Pâte Brisée (Basic Pastry Dough)” recipe

FOR LEMON CURD
3 whole large eggs
3 large egg yolks
1 cup plus 2 Tbsp sugar
2 Tbsp grated lemon zest
1½ cup fresh lemon juice
1 stick unsalted butter, cut into small pieces
EQUIPMENT: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans.

Directions
MAKE PASTRY DOUGH:
 Make Pâte Brisée. Roll out dough onto a lightly floured surface with a floured rolling pin into a 13-inch round. Fit dough into tart pan. Trim, leaving a ½-inch overhang, and fold overhang inward. Press dough against side of pan, pushing dough ¼ inch above rim. Lightly prick bottom of shell all over with a fork and chill until firm, 10 to 15 minutes.
 Line shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 15 to 20 minutes. Carefully remove weights and foil and bake until golden, 20 to 25 minutes more.

MAKE LEMON CURD WHILE DOUGH CHILLS:
Whisk together whole eggs, yolks, sugar, zest, and juice in a medium metal bowl set over a medium saucepan of simmering water. Cook, whisking frequently, until mixture is thick enough to coat back of a spoon. Remove bowl from heat and whisk in butter 1 piece at a time, letting each one melt before adding the next. Transfer to a bowl and chill, its surface covered with plastic wrap.

MAKE TART: Preheat oven to 350°F with rack in middle.
 Preheat broiler. Put tart shell on a baking sheet, then pour lemon curd into shell. Broil (on low heat?) tart about 6-8 inches from heat until filling is golden in patches, 2 to 5 minutes. (Watch carefully; tart burns easily.)
 Cool completely in pan on a rack.

Fruit Crisp

Servings: 8
Preheat: 375°
Source: Fine Cooking June/July 2002

Ingredients
Crunchy Crisp Topping

Yields enough for one crisp.

This is my version of the classic fruit crisp topping. It can be made up to a month ahead and frozen; use it straight out of the freezer.

1 cup all-purpose flour
½ cup packed dark brown sugar
¼ cup granulated sugar
Pinch salt
½ teaspoon ground cinnamon or 1/8 teaspoon ground or grated nutmeg (optional)
8 tablespoons slightly softened unsalted butter, cut into pieces

Combine the flour, both sugars, salt, and cinnamon or nutmeg, if using, in a medium bowl. Rub in the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Refrigerate until needed.

OATMEAL TOPPING VARIATION
Adding oatmeal makes a more voluminous toppin with a rustic, crumbly texture. Add 1 cup old fashioned oats to the master recipe.

CORNMEAL TOPPING VARIATION
Cornmeal adds some unexpected crunch but makes the topping a bit less crumbly. Add ¼ cup cornmeal to the master recipe.

NUT TOPPING VARIATION
After rubbing in the butter, add 1/3 cup chopped walnuts, pecans, or hazelnuts, or sliced almonds to any of the recipes above.

Directions
Make a topping
Use the Crunchy Crisp Topping recipe (or one of the variations) below and refrigerate.

Prepare 6 cups of fruit
Choose one or two fruits and cut each into even-size pieces:
½-inch pieces for firmer fruit, ¾-inch pieces for tender fruit.
The following are good alone or mixed:
· Apples and pears: peel, core, cut into ½ inch slices.
· Peaches, nectarines, plums, an apricots, Pit and cut into ¾ inch slices.
These fruit are best mixed with each other or with one of the fruits above:
· Strawberries: stem, core, and quarter or halve, depending on size.
· Cherries: stem, pit, and leave whole.
· Blueberries, raspberries, blackberries: Leave whole
Put the fruit in a bowl.

Adjust the sweetness
Taste the fruit and sprinkle on 2 tablespoons to 1/3 cup sugar. For less ripe or tart fruit, use more sugar; for sweet, ripe fruit, use less.

Add the thickener
In a small dish, dissolve 1 teaspoon to 1 tablespoon cornstarch in 1 tablespoon lemon juice. For juicier fruit, such as berries, use the greater amount of cornstarch. For denser fruits like apples and pears, use the lesser amount. Pour over the fruit.

Add optional flavorings
Choose one or two spices, zests, or extracts
· grated lemon or orange zest: 1-2 tsp
· ground cinnamon: ½ tsp
· grated or ground nutmeg: 1/8 tsp
· grated fresh ginger: 1 to 2 tsp
· vanilla: 1 tsp extract of the seeds from 2 inches of a vanilla bean.
· almond extract: ½ tsp
· dried cherries, dried cranberries, or raisins: ½ cup soaked in hot water for 10 minutes and drained.
Gently toss into the fruit.

Assemble and start baking
Pour the fruit mixture into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping (refrigerate the other half) and bake for 20 minutes.
Finish baking

Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 15 to 35 minutes, depending on the fruit (apples take more time; berries take less). Let cool for 20 to 30 minutes.

Serve warm.

Cranberry Walnut Tart

Servings: 8-10
Prep Time: 50 min
Source: Gourmet
November 2003; originally published January 1991
recipeNotes: Great for Thanksgiving
Nut pies can be very sweet – mixing in tart cranberries keeps everything in check.

Ingredients
Pâte Brisée recipe for pastry
3 large eggs

2/3 cup packed dark brown sugar

2/3 cup light corn syrup

1/2 stick (1/4 cup) unsalted butter, melted and cooled

1/2 teaspoon salt

1 teaspoon vanilla

1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen)

1 cup chopped walnuts (1/4 lb)

Directions
Do not use tart pan. It leaks. Use a regular pyrex pie pan.

Special equipment: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Make shell:

Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes. Put oven rack in lower third of oven and preheat oven to 425°F. Line shell with foil and fill with pie weights. Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.

Make filling:

Move oven rack to middle position and reduce oven temperature to 350°F. Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts. Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.

Cooks’ notes:

Tart can be baked 1 day ahead and kept, covered, at room temperature.

For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom.